Hi Qais Ali Al-Maqtari

Are you looking for interactions of starch with lipids or V-type starch-lipid complexes? If yes then I have recenlty published a couple of articles on starch-lipid complexes using ultrasound which might help you understand the starch modified by lipids/fatty acids. I have shared the links below for you

1. Article Physicochemical properties and digestion mechanism of starch...

2. Article Dual-frequency power ultrasound effects on the complexing in...

3. Article Insights into ultrasound-induced starch-lipid complexes to u...

The varying recommendations by Husnain Raza (HR) and Rani P Ramachandran (RPR) suggest that there are different approaches to the issue of combining starch and oils. These can be generalized as follows:

(1) Changing oil properties. An example is the Japanese Patent presented by RPR, that involves lipoxygenase treatment of oil, claimed for improving the quality of frying and baking compositions.

(2) Physical combination of starch and oil. In fact, starch and oil are immiscible but it is known since long that the amylose fraction of starch is capable to form semi-crystalline inclusion complexes with a variety of compounds like iodine, alkanols, fatty acids and monoglycerides. True oils and fats (triglycerides) are not able to complex with starch. The semi-crystalline nature of these complexes retards the gelatinization (‘dissolution’) of starch and its slow crystallization (‘retrogradation’). A major application is in foods with delayed starch digestion (= slowly digestible starch). It has to be noted that the amount of lipid that can be incorporated into starch is generally < 10 % because complexation is limited tot he amylose part of starch, which in most commercial starches is < 30 %. In addition to the papers suggested by HR I have added 2 files (Starch complex-AhmadiAbhari and Starch complex-Yeh) for further information.

(3) Chemical combination of starch and oil. In general this involves esterification of starch with fatty acids; the latter in their acid chloride or anhydride form. High degrees of substitution (DS) are possible, but this generally involves the use of organic solvents. Because of their enhanced mechanical properties, most applications of high DS esters are in the non-food area, e.g. packaging. As an example I have added 2 publications on esterification: in formic acid (starch ester-Aburto) and in supercritical CO2 (starch ester-Muljana). The only food-grade hydrophobic starch is made by esterification with N-octenyl succinic anhydride (N-OSA starch) to a low DS. Such products serve as emulsifier for water-oil emulsions. See the research paper added by RPR.

Dear Professors ( Peter A. M. Steeneken , Rani P Ramachandran

Thank you very much for your interaction and answers, which were very useful, especially the attached research article files, which had a great role in clarifying many of the inquiries I was looking for.

Best Regards